The study of analytical, biochemical, physical, nutritional, and toxicological aspects of foods is known as Food Chemistry. It also deals with food processing techniques and methods to enhance or to prevent them from happening.
Journal of Experimental Food Chemistry focuses on the food chemistry, food standards, food hydrocolloids, food irradiation, analytical techniques in food safety, food analytical chemistry, food chemistry and toxicology, physical chemistry of food, food organic chemistry, food analysis, food supplements, hazard analysis & critical control points (HACCP), food science, components of food, food processing, food technology, food contaminants, food proteins, food enzymes, food vitamins, food minerals, food colouring, dietary supplements, food fortification, food preservation, food chemical reactions, food chemicals codex, etc.
Journal of Experimental Food Chemistry accepts all types of articles including research, review, case reports, commentaries, hypotheses, meeting reports, editorials and short reports. Journal of Experimental Food Chemistry is using Editorial Tracking System for quality in review process. It is an online manuscript submission, review and tracking system used by most of the best open access journals. Review processing is performed by the editorial board members of Journal or outside experts; at least two independent reviewers approval followed by editor's approval is required for acceptance of any citable manuscript.
Submit manuscript as an e-mail attachment to the Editorial Office at [email protected] or through online manuscript submission tracking system https://www.scholarscentral.org/submissions/experimental-food-chemistry.html
Ramon B. Larrazabal